BakeMemoBaking guide · 08
Bread didn’t turn out? How to review it
Dense crumb, a flat loaf, little oven spring, a gummy middle, sticky dough — the same symptom can come from opposite causes. Check how much the dough rose in bulk first, then change just one thing next time.
First, a caveat: only “possibly”
A loaf that slumps may be underproofed — or overproofed. Guess without a reading and you may adjust in the wrong direction. The mapping below is the local, rule-based logic behind BakeMemo’s after-bake check: it only says “possibly”, every suggestion comes with its trade-off, and when the readings aren’t enough it doesn’t guess.
Step 1: name what you saw
- Flat, no height
- Little oven spring
- Dense crumb
- Big holes and dense patches
- Gummy inside
- Sticky, hard to shape
Step 2: add two readings
Bulk rise (how much the dough grew by the end of bulk) and how it looked after shaping (held its shape / spread a little / spread a lot). A straight-sided container makes the rise easy to read.
Dense, flat or no spring: check the bulk rise
| Bulk rise | Also seen | More likely |
|---|---|---|
| Under 50% | Most cases | Underproofed |
| Under 50% | Flat, spread a lot after shaping, crumb not tight | Not enough strength or shaping tension |
| 75% or more | Flat or little oven spring | Overproofed |
| 75% or more | Only a dense crumb | Not enough strength or shaping tension |
| 50–75% | Flat, spread a lot after shaping | Not enough strength or shaping tension |
| 50–75% | Dense crumb, or held its shape after shaping | Underproofed |
| 50–75% | Little oven spring (not flat), spread a lot after shaping | Overproofed |
| Not recorded | — | Can’t tell the direction — record the rise next time |
Gummy inside, sticky dough
- Gummy inside: possibly underbaked, or cut too soon.
- Sticky and hard to shape at 75% hydration or more: possibly too much water.
- Sticky and hard to shape below 75%: gluten may need more strength.
Step 3: change one thing next bake
| What it may be | Try next bake (one change) | Trade-off |
|---|---|---|
| Possibly underproofed | Let bulk go longer: aim about 10% more rise, or keep the dough a little warmer. | Takes longer; go too far and it spreads and gets sourer. |
| Possibly overproofed | End bulk sooner: aim about 10% less rise, or get it into the fridge earlier after shaping. | A little less flavour; stop too early and the crumb tightens. |
| Possibly not enough strength or shaping tension | Add a set or two of folds early in bulk, and tighten the surface when shaping. | More hands-on time; too tight and it can tear. |
| Can’t tell over- from underproofed yet | Next time, note how much the dough rose in bulk. A straight-sided container makes it easy. | — |
| Possibly underbaked, or cut too soon | Bake a few minutes longer for a darker crust, and let it cool fully before cutting. | Thicker, harder crust. |
| Possibly too much water | Lower hydration by 3–5%, change nothing else. | The crumb may be a bit tighter. |
| Gluten may need more strength | Do a few more sets of folds and work with wet hands, not extra flour. | Takes more time. |
Change one thing per bake, so you know what made the difference. If you saw several problems, tackle the most obvious one and leave the rest for later bakes — and write down what you changed and what happened: see how to log a bake.
A few taps after baking, a direction for next time
BakeMemo’s after-bake check: tap what you saw, add bulk rise, bulk time, dough temperature and how it held after shaping, and you get up to two “Try next bake” suggestions, each with its trade-off. It’s local, rule-based logic — not AI — and it never claims to know the cause. 62 recipes and your first three bakes are free, no sign-up.
Download on theApp Store — freeThese are likely directions based on common experience, not a diagnosis. Flour, starter and temperature all shift the results — compare bake to bake on your own dough.